Thanks to Nestlé, we’re happy to bring you this delicious sneaky treat!
Sticky Date Puddings
2 cups (280g) pitted dried dates, chopped coarsely
1 cup (250mL) water
1 tsp bicarbonate of soda
125g butter, softened
1 cup (220g) brown sugar
1 tsp vanilla bean paste
2 eggs, lightly beaton
1 1/2 cups (225g) self-raising flour
2 tbsp NESTLÉ Baking Cocoa
1 cup (190g) NESTLÉ Milk CHOC BITS
395g can NESTLÉ Sweetened Condensed Milk
2 tbsp golden syrup
1/4 cup (60mL) thickened cream
1. Preheat oven to 180°C/160°C fan forced. Lightly grease 2 x 6 hole (3/4 cup/ 190mL) Texas muffin pans.
2. Combine dates and water in a small saucepan, simmer on medium-low heat for 8 minutes until dates absorb most of the water. Remove from heat. Stir in bicarbonate of soda. Set aside to cool for 10 minutes.
3. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy; add eggs one at a time, beating well between each addition. Stir in cooled date mixture; and mix well. Fold in flour, NESTLÉ Baking Cocoa and NESTLÉ Milk Choc BITS. Evenly divide mixture between prepared pans. Bake for 20 – 25 minutes or until a skewer inserted into the centre comes out clean.
4. To make the caramel sauce: combine NESTLÉ Sweetened Condensed Milk, butter and golden syrup in a pan and stir over medium heat until boiling; Stir constantly for 5 – 7 minutes until it has thickened slightly, stir in cream.
Serve puddings warmed topped with caramel sauce.
Tip: Puddings can be re-heated in microwave before serving if required.
Serves: 12 Prep time: 25 minutes Cooking time: 30 minutes (plus standing time)